I got an inspiration for this recipe in the book called The Busy Mum’s Vegetarian Cook Book. I came across with it in our local library, started to glimpse it through and the book gave an impression of being super good. The recipes are rather quick and easy. The pictures look delicious and ingredients seem to go well together. It has a big range of recipes from cooking to baking.
Regarding the British libraries by the way, I have to tell you something. They are fantastic. I praise them as they do offer a wide range of amazing cook and baking books, surroundings are nice, staff friendly and what is even better, they have this one amazing invention from which we could benefit in Finland too. In addition to the library card you get the key ring that has the same bar code as you library card so in case you forget the library card at home you can always pop into the library and borrow books if you just have your keys with you. I think it is a great invention and we should adopt it in Finland too! Libraries here offer story times for babies and toddlers and in general I think the facilities are great. The council area we belong to seem to be exceptionally good. You can even return to books to any library within the council area and you can also get so called baby library card which gives you free delay policy regarding children books. This means that despite the week overdue you don’t have to pay for the delay. How amazing is this? As a new and young mother I do appreciate this, my brain seems to have deteriorated during the pregnancy and I am so absent minded that I hardly remember to put clothes or make up on in the morning :)! This free delay policy helps significantly otherwise I would be paying the overdue charges almost every week! Anyway from libraries back to the tea loaf I baked. Here below you find my own adaptation of the recipe.
150ml rice milk (or regular milk)
1/2dl (1/4 cup) cranberries
1/2 dl (1/4 cup) raisins
3dl (1 1/2 cup) gluten free self-raising white flour (regular self-raising white flour suits too of course, if you use non-self raising flour add extra teaspoons of baking powder)
1dl (1/2 cup) oat flour (you can of course use regular flour too, I just wanted to get more oaty flavour)
3/4dl (almost 1/2 cup) rolled oats
1 tsp baking powder
2 tsp ground fine cardamom
50g dairy free margarin (of course regular butter works as well)
3/4 dl (almost 1/2 cup) dark soft sugar
3 tbsp dark rum
2 tbsp pear puree
1tsp no-egg+2tsp water mixed or 1 regular egg beaten
2 ripe bananas mashed
1. Preheat the oven to 180 celsius degrees. Oil the loaf tin.
2. Put raisins and cranberries to soak in rice milk.
3. Mix the flours, baking powder and cardamom.
4. Add margarin and rub it such as it starts reminding bread crumbs.
5. Add the rolled oats.
6. Stir in the sugar, rum and pear puree.
7. Add the rice milk mixture with raisins and cranberries.
8. Stir in the no-egg mix or beaten egg.
9. Add the mashed bananas.
10. Bake in 180 degrees for 50-60 minutes.